Home >> Journal of Food Protection®, Volume 64, Number 2
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First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Publisher: International Association for Food Protection

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Volume 64, Number 2, 1 February 2001

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Quantitative Determination of the Role of Lettuce Leaf Structures in Protecting Escherichia coli O157:H7 from Chlorine Disinfection
pp. 147-151(5)
Authors: Takeuchi K.; Frank J.F.

Comparison of Chlorine and a Prototype Produce Wash Product for Effectiveness in Killing Salmonella and Escherichia coli O157:H7 on Alfalfa Seeds
pp. 152-158(7)
Authors: Beuchat L.R.; Ward T.E.; Pettigrew C.A.

Efficacy of Washing with a Commercial Flatbed Brush Washer, Using Conventional and Experimental Washing Agents, in Reducing Populations of Escherichia coli on Artificially Inoculated Apples
pp. 159-163(5)
Authors: Annous B.A.; Sapers G.M.; Mattrazzo A.M.; Riordan D.C.R.

Polymerase Chain Reaction for the Direct Detection of Brucella spp. in Milk and Cheese
pp. 164-167(4)
Authors: Tantillo G.; di Pinto A.; Vergara A.; Buonavoglia C.

Application of Multiple Antimicrobial Interventions for Microbial Decontamination of Commercial Beef Trim
pp. 168-171(4)
Authors: Kang D-H.; Koohmaraie M.; Siragusa G.R.

Extent of Microbial Contamination in United States Pork Retail Products
pp. 172-178(7)
Authors: Duffy E.A.; Belk K.E.; Sofos J.N.; Bellinger G.R.; Pape A.; Smith G.C.

Quantitative Investigation of the Effects of Chemical Decontamination Procedures on the Microbiological Status of Broiler Carcasses during Processing
pp. 179-183(5)
Authors: Whyte P.; Collins J.D.; McGill K.; Monahan C.; O'Mahony H.

Presence and Level of Campylobacter, Coliforms, Escherichia coli, and Total Aerobic Bacteria Recovered from Broiler Parts with and without Skin
pp. 184-188(5)
Authors: Berrang M.E.; Ladely S.R.; Buhr R.J.

Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice
pp. 189-194(6)
Authors: Unal R.; Fleming H.P.; McFeeters R.F.; Thompson R.L.; Breidt Jr F.; Giesbrecht F.G.

Antibacterial Effects of Different Food-Related Phosphates Using Aeromonas hydrophila
pp. 195-200(6)
Authors: Velázquez L.d.C.; Escudero M.E.; de Guzmán A.M.S.

Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes
pp. 201-207(7)
Authors: Braconnier A.; Broussolle V.; Perelle S.; Fach P.; Nguyen-The C.; Carlin F.

Rapid Assessment of the Bacteriological Quality of Raw Milk Using ATP Bioluminescence
pp. 208-212(5)
Authors: Samkutty P.J.; Gough R.H.; Adkinson R.W.; McGrew P.

The Effect of Nisin on the Keeping Quality of Reduced Heat-Treated Milks
pp. 213-219(7)
Authors: Wirjantoro T.I.; Lewis M.J.; Grandison A.S.; Williams G.C.; Delves-Broughton J.

Biogenic Amines in Vacuum-Packaged and Carbon Dioxide-Controlled Atmosphere-Packaged Fresh Pork Stored at - 1.5 degrees C
pp. 220-227(8)
Authors: Nadon C.A.; Ismond M.A.H.; Holley R.

Microbiological Quality and Shelf Life Modeling of Ready-to-Eat Cicorino
pp. 228-234(7)
Authors: Riva M.; Franzetti L.; Galli A.

Influence of Turkey Meat on Residual Nitrite in Cured Meat Products
pp. 235-239(5)
Authors: Kilic B.; Cassens R.G.; Borchert L.L.

Mutagenicity and Identification of Mutagenic Compounds of Fumes Obtained from Heating Peanut Oil
pp. 240-245(6)
Authors: Wu S-C.; Yen G-C.; Sheu F.

Roquefortine C Occurrence in Blue Cheese
pp. 246-251(6)
Authors: Finoli C.; Vecchio A.; Galli A.; Dragoni I.

Difficulty in Recovering Inoculated Campylobacter jejuni from Dry Poultry-Associated Samples
pp. 252-254(3)
Authors: Cox N.A.; Berrang M.E.; Stern N.J.; Musgrove M.T.

Effect of Sodium Chlorate on Salmonella Typhimurium Concentrations in the Weaned Pig Gut
pp. 255-258(4)
Authors: Anderson R.C.; Buckley S.A.; Callaway T.R.; Genovese K.J.; Kubena L.F.; Harvey R.B.; Nisbet D.J.

Study of Inactivation of Lactobacillus plantarum in Orange-Carrot Juice by Means of Pulsed Electric Fields: Comparison of Inactivation Kinetics Models
pp. 259-263(5)
Authors: Rodrigo D.; Martínez A.; Harte F.; Barbosa-Cánovas G.V.; Rodrigo M.

Description of a Simple Detection Assay for In Situ Production of Bacteriocin on Meat
pp. 264-267(4)
Authors: Saucier L.; Greer G.G.

Aflatoxin B1 Degradation by Flavobacterium aurantiacum in the Presence of Reducing Conditions and Seryl and Sulfhydryl Group Inhibitors
pp. 268-271(4)
Authors: D'Souza D.H.; Brackett R.E.

Effects of Gamma Radiation on the Allergenic and Antigenic Properties of Milk Proteins
pp. 272-276(5)
Authors: Lee J-W.; Kim J-H.; Yook H-S.; Kang K-O.; Lee S-Y.; Hwang H-J.; Byun M-W.

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